Everything Bagel Panzanella Salad Recipes

BAGEL SALAD

Bagel Salad image

Provided by Molly Yeh

Time 35m

Yield 4 servings

Number Of Ingredients 18

Ingredients

1 tablespoon lemon juice
1 tablespoon Dijon mustard
1 teaspoon honey
1/2 cup extra-virgin olive oil
2 scallions, finely chopped
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
2 large everything bagels, torn into bite-sized pieces
Kosher salt and freshly ground black pepper
4 large eggs
2 tablespoons everything bagel topping (see Cook's Note)
4 ounces cream cheese (1/2 block), cut into 1/2- to 3/4-inch cubes
5 ounces mixed baby greens
4 medium tomatoes, cut into wedges
1/2 English cucumber, thinly sliced
1/2 small red onion, thinly sliced
2 scallions, chopped
4 sprigs fresh dill, leaves only

Steps:

For the dressing: Whisk together the lemon juice, Dijon and honey in a small bowl. Drizzle in the olive oil while whisking until creamy. Stir in the scallions and season with salt and pepper.
For the salad: Heat the butter in a skillet over medium heat. Add the bagels and cook, tossing occasionally, until golden and crispy on the outside, about 7 minutes (they'll still be a little chewy on the inside, but that's good). Transfer to a plate, sprinkle with salt and set aside.
Bring a pot of water to a boil and prepare an ice water bath. Carefully lower the eggs into the boiling water, reduce to a simmer and cook for 8 minutes. Transfer to the ice bath to cool (or run under cold water for a little). Peel and slice into halves or quarters.
Place the everything bagel topping in a bowl. Roll the cream cheese cubes into little balls with your hands and then roll them around in the everything bagel topping.
On a serving plate, arrange the mixed greens. Top with the tomatoes, cucumbers, red onions, bagel croutons, cream cheese balls, eggs, scallions, dill, a few pinches of salt and a few turns of pepper. Drizzle with the dressing.

EVERYTHING BAGEL PANZANELLA SALAD

Everything Bagel Panzanella Salad image

Provided by Valerie Bertinelli

Categories side-dish

Time 50m

Yield 8 servings

Number Of Ingredients 13

Ingredients

3 unsliced everything bagels, cubed into 1 1/2-inch pieces (about 6 cups)
6 tablespoons extra-virgin olive oil
1/3 cup red wine vinegar
1 teaspoon Dijon mustard
1 garlic clove garlic, grated
1 shallot, finely chopped
Kosher salt and freshly ground black pepper
3 vine-ripe tomatoes, cut into 1 1/2-inch pieces
Half a bulb of fennel, sliced and fronds reserved for garnish
Half a sweet onion, sliced
2 Persian cucumbers, quartered and sliced into 1/3-inch pieces
1 cup fresh basil leaves, torn
1/2 cup mozzarella pearls

Steps:

Preheat the oven to 350 degrees F. Add the bagel cubes to a rimmed baking sheet and toss with 2 tablespoons of olive oil. Bake until the bread is toasted, about 15 minutes. Remove from the oven and let cool slightly.
Meanwhile, add the vinegar, mustard, garlic, shallot, the remaining 4 tablespoons olive oil and 1/2 teaspoon each salt and pepper to a large serving bowl and whisk to combine. Add the tomatoes, fennel and onion. Toss to coat everything in the dressing and let sit at room temperature for 15 minutes.
Once the bread is slightly cooled and the vegetables have marinated in the dressing, add the cucumber, basil and mozzarella pearls and reserved fennel fronds. Toss to combine.

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